Pineapple Walnut Biscotti |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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I found this recipe, cut from a newspaper, in my stash and decided to try it, since I had a bag of dried pineapple. One note, the dough was quite wet and I had knead in another 1/4 cup or so of flour. Ingredients:
1 cup dried pineapple, chopped |
2 cups hot water |
2 cups all purpose flour |
1-1/4 tsp. baking powder |
3/4 tsp. cinnamon |
1/4 tsp. salt |
2 large eggs |
3/4 cup granulated sugar |
1/2 cup canola oil |
2 tblsp. grated orange peel |
1 tsp. vanilla extract |
1/2 tsp. almond extract |
1 cup chopped walnuts |
1 tblsp. pearl or granulated sugar, optional |
Directions:
1. Place the dried pineapple in a small bowl. Pour in the hot water and let stand to soak.
2. Meanwhile, whisk together the flour, baking powder, cinnamon and salt in a medium bowl; set aside.
3. Beat the eggs and 3/4 sugar in a large bowl, with a mixer or whisk, until light and fluffy. Add the oil, beating until smooth.
4. Beat in the orange peel, vanilla and almond extract.
5. Drain the pineapple completely and stir in. Stir in the walnuts.
6. Stir in the flour mixture until completely combined.
7. Cover the bowl and chill at least one hour.
8. Heat oven to 325 degrees.
9. Knead the chilled dough on a floured board until smooth. Shape into a 12x4 inch log, and place it on a greased baking sheet.
10. Sprinkle with sugar, if using. Press down lightly to flatten just a little.
11. Bake until the edges just begin to brown, about 25 minutes.
12. Remove baking sheet from oven, cool on a wire rack about 15 minutes.
13. Reduce the oven to 300 degrees.
14. Transfer the log to a cutting boad. With a serrated knife, cut diagonally into 1/2 inch slices. Return to baking sheet, cut side up.
15. Bake until the cookies are brown, and feel dry, about 30 minutes. (it took closer to an hour for me)
16. Transfer to a wire rack and cool completely.
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